AOP & IGP

AOP and IGP are two official quality marks, dedicated to local products which typify a region having their own unique character and inimitable taste. They guarantee the authenticity of the products that have been produced in accordance with traditional methodologies.
With the AOP, the production process is undertaken entirely in the region of origin, from production of its raw materials to final manufacture.
With the IGP, at least one step of the process must be undertaken in the region of origin.

Some gold to spice up your dishesTo enjoy: saffron adds spice to many dishes
Seasonality: the harvest takes place in October/November
Conditions and length of preservation: several months in a dry place, away from the light
Where can one purchase some AOP Mund Saffron? It is rather difficult to buy Mund Saffron as you will need to go there to do so. One can also taste it in...

From the orchard to the glass, the intensity of a Poire Williamsâ€¦To enjoy: after a good meal, as a dessert with a pear sorbet, in a cocktail or in a cake.
Seasonality: On sale throughout the year
Suggested serving temperature: 8 to 12 °C.
Conditions and length of preservation: indeterminate, store in a dry place, away from the light.

Valais, birthplace of the AOP Valais rye breadTo enjoy: for breakfast or as a snack, spread with honey or jam, for an aperitif, spread with butter and as an accompaniment to IGP Valais dried meat or smoked salmon.
Seasonality: year round
Conditions and length of preservation: a few days, in a dry place away from the light.

Its pure taste amazes your sensesâ€¦To enjoy: After a good meal, as a dessert with an apricot sorbet, in a cocktail or a cake.
Seasonality: available year round
Suggested serving temperature: 8 to 12° C.
Conditions and length of preservation: indeterminate, should be stored in a dry place, away from the light.

Born from nature and the ingenuity of the mountain peopleTo enjoy: for the aperitif, accompanied by AOC Valais rye bread and gherkins, on a valaisanne plate and in a carpaccio.
Seasonality: year round
Conditions and length of preservation: several weeks in a dry place away from light.

A source of pleasure and convivialityTo enjoy: Ready to use in many different ways: scraped, cut into pieces or thinly sliced
Seasonality: year round
Conditions and length of preservation: 6-8 months, in a cool area and away from the light.
During production of Raclette du Valais AOP cheese, lactose is fully metabolized into lactic acid and other substances by lactic acid bacteria...

Prepared traditionallyTo enjoy: during the aperitif, with a plate of IGP Valais dried meat, with AOC Valais Rye bread and gherkins, on a Valaisanne plate, and as an accompaniment to a brisolée (a chestnut and cheese dish), …
Seasonality: year round
Conditions and length of preservation: several weeks when stored in a dry place and away from the light.